Gujiya (Indian fried pastry pockets)

Instructions

1. Add the flour and 4 tbsp of the melted ghee and mix well until it is fully incorporated.
   
2. Knead the dough with ½ cup water till you have a firm round dough. Cover it with a wet kitchen towel and let it rest for 30 minutes.
   
3. Take a large heavy bottomed pan and add the milk solids, cook on a low flame till all the moisture is evaporated and you see it change colour. Ensure that you don’t burn it. Transfer to a bowl to allow it to cool.
   
4. Combine the powdered sugar, chopped nuts and cardamom powder and mix well.
   
5. Roll out the rested dough again and divide it into small balls. Flatten each ball into round discs using a bowl or a cookie cutter.
   
6. Place 1 tbsp of the filling on one side of the disc and then apply water on all sides so you can seal the edges properly. Twist and fold the edges to achieve the classic gujiya shape. Alternatively, you can use a fork to press and seal the edges.
   
7. Heat oil in a wok and fry the gujiyas on medium heat till golden brown.
   
8. If making a Sugar syrup, in a medium sized saucepan on a low flame, add ½ cup water and ½ cup sugar and bring it to a boil until 1 string consistency of sugar syrup is attained or it reaches a temperature of 115°C/239°. Add the lemon juice and a few strands of saffron for colour.
   
9. Pour the sugar syrup (if using) on the gujiyas and garnish with chopped pistachios and rose petals. Serve hot.
   
   Note
   Milk solids (known as mawa or khoya) can be found in Indian grocery stores, as can edible silver leaves. You can skip them both and the fudge will still be delicious.